摘要
针对湖南传统腊肉腌制工艺中存在的含盐量高、亚硝酸盐超标等问题,提出了用氯化钾代替部分食盐,山梨酸钾代替亚硝酸盐及控制温度等方法改进腌制工艺。结果表明,以KCl替代40%的NaCl,添加2.5g/kg山梨酸钾,在3～4℃下腌制生产出的腊肉,其产品食盐含量为3.2%,水分含量50%,亚硝铵含量4.2%,感官评定结果较传统腌制的腊肉提高25%以上,保质期稳定在2个月。
The technology condition of Hunan tradition preserved ham was improved by the way of adding KCI substitute for NaCl,adding potassium sorbate without nitrite and controlling the content of salt. The result showed that the ameliorating preserved ham consist in 3.2% salt, 50% water, 4.2% nitrite, and score of sensory analysis of improvement technology condition ham was better 25% than the tradition and shelf life could keep for 2 months at the condition of KCI substitute for 40% NaCI,adding 2.5g/kg potassium sorbate and pickle at 3-4℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第7期140-142,共3页
Science and Technology of Food Industry
关键词
腊肉
腌制
工艺
亚硝酸盐
preserved ham
pickle
technics
nitrite
